Portuguese squid skewers

 

4 skewers

• 400g whole baby squid, tubes and tentacles cleaned
• 1 lemon, cut into wedges

Orange piri piri marinade

• 60 ml sweet chilli paste
• 60 ml white wine
• Zest and juice of ½ orange
• 30 ml piri piri sauce
• 4 garlic cloves, minced
• 15 ml fresh thyme, chopped
• 60 ml fresh parsley, chopped

1. In a bowl, combine all the marinade ingredients; mix the squid with the marinade and leave to rest in the refrigerator for a minimum of 2 hours.
2. On previously soaked wooden skewers, alternate the squid tubes and the tentacles.
3. Grill the skewers for 4 to 6 minutes over high heat on the barbecue and turn over halfway through cooking; serve with a fresh salad.
4. Sprinkle with lemon juice and enjoy.

BON APPÉTIT